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  • The Whole Beast: Nose to Tail Eating by Fergus Henderson book cover
  • The Whole Beast: Nose to Tail Eating by Fergus Henderson book cover
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The Whole Beast: Nose to Tail Eating

by Fergus Henderson

Cooking with the whole animal

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AlbakiReads Editorial

Cooking with the whole animal

Fergus Henderson’s collection brings nose-to-tail cooking into focus through recipes that use varied cuts and parts of the animal, linking them to a tradition of rural thrift. The examples range from stuffed pig’s trotter and roast bone marrow with parsley salad to rabbit with fennel and bacon. The scope extends beyond meat: the book also includes crab, smoked haddock, vegetable and anchovy dishes, and puddings such as Eccles cakes and chocolate ice cream. Together, these recipes make the book a broad look at resourceful cooking, with both meat-centered dishes and alternatives for less carnivorous meals.

Good fit for readers who enjoy

  • Cooks interested in nose-to-tail techniques and less familiar cuts
  • Readers seeking recipes grounded in traditional, resourceful cooking
  • Those who want a collection that also includes seafood, vegetable dishes, and desserts

Themes

Nose-to-tail cookingRural thrift and resourcefulnessMeat, seafood, vegetables, and puddings

Based on publisher information and book metadata.

Book overview

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

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